Braised Beef With Barley
Steps
In a dutch oven over medium heat , brown roast in oil.
Remove roast and set aside.
Drain , reserving 1 tbsp of drippings.
Saute onion , mushrooms and garlic in drippings until tender.
Return roast to pan.
Add broth , bay leaf , salt and pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 1-1 / 2 hours.
Add barley.
Cover and simmer for 45 minutes or until meat and barley are tender.
Add peas.
Cover and simmer for 5 to 10 minutes or until peas are tender.
Discard bay leaf.
Set the roast and barley aside.
Keep warm.
If desired , add sour cream to pan juices.
Stir until heated through.
Slice roast.
Serve with barley and gravy.
Ingredients
boneless chuck roast, vegetable oil, onion, fresh mushrooms, garlic, beef broth, bay leaf, salt, pepper, pearl barley, frozen peas, sour cream